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Lychees, raw, flesh only

Lychees are a fruit, and these figures describe the raw flesh only, excluding the skin and stone. They mainly provide carbohydrate, along with vitamin C and water. Per 100g, the flesh contains 14g of carbohydrate, all of which is sugars, 45mg of vitamin C and 0.1g of fat. Its energy content is 248 kJ.

Vitamin C supports normal immune function and helps the body make collagen, a protein found in skin and other connective tissues. It also helps the body absorb iron from plant foods. The sugars in raw lychee flesh are naturally present rather than added. Their carbohydrate content is relevant for people monitoring carbohydrate intake. Full nutrient figures are provided in the tables below.

Nutrition per 100g

Nutrient

Per 100g

Energía

58 kcal

Energía

248 kJ

Grasa

0.1g

of which saturates

Trace

Carbohydrate

14g

of which sugars

14g

Proteína

0.9g

Sal

0g

Alcohol

0g

Agua

81g

Colesterol

0mg

Vitamins and minerals per 100g

Nutrient

Per 100g

Vitamin A (retinol equivalent)

0µg

Vitamina D

0µg

Vitamina C

45mg

Thiamin (B1)

0.04mg

Riboflavin (B2)

0.06mg

Niacin (B3)

0.5mg

Vitamina B12

0µg

Calcio

6mg

Hierro

0.5mg

Magnesio

9mg

Phosphorus

30mg

Potasio

160mg

Sodio

1mg

Zinc

0.3mg

Cobre

0.15mg

Other types of lychees

Alimentos

Calories per 100g

Protein per 100g

Fat per 100g

Fibre per 100g

Lychees, flesh only, raw, weighed with skin and stone

36 kcal

0.5g

0.1g

–

Lychees, canned in syrup, whole contents

68 kcal

0.4g

Trace

–

About these figures

Values are per 100g of the food as described (Analysis and literature sources;). "Trace" means only a very small amount was found. Nutrients that were not measured are not shown. Salt is calculated from sodium.

Lecturas adicionales y referencias

  • Public Health England. McCance and Widdowson's The Composition of Foods Integrated Dataset 2021. GOV.UK.

Historial del artículo

La información en esta página está escrita y revisada por pares por clínicos calificados.
  • 4 Nov 2026 | Última versión
  • 3 Nov 2026 | Publicado originalmente